This classic Pasta Carbonara is all about creamy goodness with just a few simple ingredients. You’ll need pasta, eggs, cheese, and pancetta—yum!
Making it is as easy as stirring, mixing, and twirling your pasta. I sometimes pretend I’m in Italy while eating it—who can resist a little pasta magic? 🍝
I love how quick this dish comes together! It’s perfect for a cozy dinner when I want something hearty without the fuss. Just don’t forget the cheese, it’s the star!
Key Ingredients & Substitutions
Pasta: Spaghetti is traditional, but bucatini works well too. If you want something whole grain, feel free to swap in whole wheat spaghetti.
Eggs: Use large eggs at room temperature for the best creaminess. If you’re worried about using raw eggs, choose pasteurized eggs instead.
Pecorino Romano: This cheese gives a sharp flavor. If it’s hard to find, you can substitute with Parmesan, though the taste will change slightly.
Guanciale: The traditional choice, but pancetta is a good alternative if guanciale isn’t available. You can even use bacon, but that will alter the authentic flavor!
Black Pepper: Freshly ground is important for the flavor punch! Pre-ground pepper just doesn’t have the same kick.
How Do You Make Sure the Sauce is Creamy and Not Scrambled?
The trick to a silky sauce is timing and temperature. When combining the hot pasta with the egg mixture, ensure the skillet is off the heat to prevent scrambling. Here’s how to get that creamy consistency:
- Swiftly add the hot pasta into the skillet with crispy guanciale, immediately off the heat.
- Gradually pour in the egg and cheese mixture while tossing the pasta quickly. This technique allows the heat of the pasta to cook the eggs gently.
- If the sauce gets too thick, add reserved pasta water, a little bit at a time. This will help create a velvety sauce.
By following these tips, your Carbonara will be rich and smooth! Enjoy your cooking!
How to Make Authentic Pasta Carbonara
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) spaghetti or bucatini pasta
- Salt (for pasta water)
For the Sauce:
- 4 large eggs, at room temperature
- 1 cup (100 g) Pecorino Romano cheese, finely grated
- Freshly ground black pepper
For the Meat:
- 4 oz (115 g) guanciale, diced (or pancetta if guanciale is unavailable)
For Optional Garnish:
- Fresh flat-leaf parsley, chopped
How Much Time Will You Need?
This dish takes about 20 minutes in total: 10 minutes for preparation and 10 minutes for cooking. It’s a quick and delightful meal perfect for weeknights or a special dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a rolling boil. Once boiling, add the spaghetti or bucatini and cook according to package instructions until it is al dente. Remember to reserve about 1 cup of the pasta cooking water before draining. This water will help create a creamy sauce later!
2. Cook the Guanciale:
While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale to the pan and cook it until it becomes crispy and golden, which usually takes about 3-5 minutes. Once done, remove the skillet from the heat but keep the guanciale in the pan.
3. Whisk the Egg Mixture:
In a mixing bowl, take the 4 large eggs and whisk them together with the finely grated Pecorino Romano and a generous amount of freshly ground black pepper. Keep whisking until the mixture is smooth and creamy. This is going to be the base of your sauce!
4. Combine Everything:
After you’ve drained the pasta, add it to the skillet with the crispy guanciale, ensuring the skillet is off the heat to prevent the eggs from scrambling. Now, quickly pour the egg and cheese mixture over the hot pasta. Toss the pasta energetically to coat every strand well. If the sauce seems too thick, gradually add some of the reserved pasta water until you achieve a smooth, creamy consistency.
5. Season to Taste:
Give it a taste! You can add more black pepper if you like a little extra kick. The sauce should be rich and silky, clinging beautifully to the pasta without being dry or clumpy.
6. Plate the Pasta:
To serve, dish out the pasta onto plates. For the ultimate indulgence, you can top each serving with a bit more grated Pecorino Romano cheese, a sprinkle of black pepper, and, for a gourmet touch, a raw egg yolk on top!
7. Garnish and Serve:
If you like, garnish your Pasta Carbonara with chopped fresh parsley for a hint of color and freshness. Serve immediately and enjoy this authentic taste of Italy!
Can I Use Different Pasta for Carbonara?
Absolutely! While spaghetti and bucatini are traditional, you can use other pasta types like fettuccine or rigatoni. Just make sure to adjust the cooking time according to the pasta you choose.
What If I Can’t Find Guanciale?
No worries! Pancetta is the closest substitute. You can also use bacon, but keep in mind it will alter the flavor slightly. Opt for a higher-quality bacon for the best results.
Can I Make Pasta Carbonara Vegetarian?
For a vegetarian version, consider using sautéed mushrooms or zucchini in place of guanciale. You can also add extra cheese for flavor. Just remember that the authentic taste will differ without the meat!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of water or broth in a skillet over low heat, and stir until warmed through. This helps to loosen the sauce again!